Prawn, green mango and lime salad

Mark Hix recipe: Prawn, green mango and lime Salad

Serves 4

The Cross, Kenilworth: Restaurant review - the grand dowager has had an expert facelift

It's a tricky decision for a lady of mature years. At what stage do you have work done, if at all? Do you slide into comfortable decrepitude? Or undergo a discreet cosmetic procedure, and run the risk of emerging with a startled, over-shiny face that looks too young for your body?

Mark's shell shot can be made with lobster, prawn or crab shells

Mark Hix recipe: Shell shot

Serves 6-8

Radiant Orchid: The colour of 2014 according to Pantone

Pantone announces official 'colour of 2014' - is it your shade?

'Radiant orchid' follows in the footsteps of emerald and 'tangerine tango' to become the colour of 2014.

Lunch on a stick: Pig's offal skewers

Mark Hix recipe: Pig's offal skewers

Serves 4 as a starter or more as a party snack

Crispy cheek and dandelion salad with roast pork
Baked Quails' Eggs, Trotter and Bacon

Mark Hix recipe: Baked Quails' Eggs, Trotter and Bacon

Serves 6 as a starter

How much wasabi should I put on my sushi?

I'm a little surprised that the question presumes that there is a correct way of eating sushi.

Dresden cannibal: German police worker ‘obsessed’ with cannibalism charged with torturing, butchering and eating man he met on fetish website

Police says victim had been fantasising about being killed and eaten by someone else since his youth

Cheap and filling: A hearty fish soup

Mark Hix recipe: A hearty fish soup

Serves 4-6

Wine: Something for the weekend?

Night in

Sriracha chili sauce being produced at the Huy Fong Foods factory in Irwindale, California

Sriracha hot sauce: Heated dispute

A hot sauce invented by a Vietnamese refugee is a cult hit among foodies – but locals say its factory fumes make them ill. A judge will decide its fate on Friday

A Korean speciality from the restaurant On the Bab

Korea opportunities: Once Asia's least trendy food, now everyone's getting in on the kimchi act

First came "K-pop"; now, get ready for "K-food" as Korea's national cuisine attempts to shake off its also-ran status in the Asian food stakes and attract a new audience. With his catchy tune and crazy dance moves, Psy paved the way for fellow Korean pop-stars to break into international markets. And now restaurateurs and retailers are leaping on the Gangnam bandwagon by following K-pop with a host of K-pop-ups, namely Korean-influenced food trucks that are proving popular from Birmingham to Glasgow.

Parsnip chips with curry and apple

Mark Hix recipe: Parsnip chips with curry and apple

Serves 4-6

The 'science' of sniffles: Five silly ways to help fight winter colds

From lamb vindaloo to lust, here are a few unusual ways that might keep colds at bay...

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